How to Make Grilled Rotisserie Chicken

Using a sharp knife and kitchen scissors I cut the back bone out. marthastewart.com/...@center/897845/chicken-recipes

OR roast a whole chicken using the rotisserie rod with prongs. Season chicken as mentioned above, ALSO seasoning the cavity. Then place 2 whole lemons inside chicken, I push the rod through my lemons first to make the job easier, then place them in side the chicken and slide the rod through. This not only seasons the chicken but it helps hold the chicken in place on the rod as it cooks.

Let your butter sit to room temp. Mix all dry spices in with butter until well combined. Slice lemon into rounds.

Dry your chicken with a paper towel and rub with butter starting with the underneath side first. Flip chicken over and pat dry again. Run your finger under the skin on top of the chicken breast to separate it from the meat, but be gentle so you don't tear the skin. Now get a little butter and push under the skin to the back of the breast, continue to place butter under the skin till all is covered, now gently press down to spread butter out. Do this to both sides of the breast. Now lift the skin and place lemon slices from back to front under the breast skin. Pat chicken skin down again to dry and rub remaining butter on all parts of the top side of chicken. I sprinkled a little more Mrs. Dash table blend on the chicken when I was finished.

Place chicken in rotisserie basket and attach to rod, following manufacturers instructions. Start a good amount of coals on your grill. Once they mostly gray, move to each side of grill and along both sides of grill if possible. You don't want any coals directly under your basket.

Cook for several hours, depending on the heat of your grill. Internal temp should reach 170°.